Indulge in the Ultimate Gourmet Experience with Alcachofas Baby Rellenas de Setas y Foie

Indulge in the Ultimate Gourmet Experience with Alcachofas Baby Rellenas de Setas y Foie

Are you looking to treat yourself to a gourmet experience like no other? Look no further than our recipe for Alcachofas Baby Rellenas de Setas y Foie. This dish combines the earthy flavors of mushrooms and the rich, decadent taste of foie gras, all stuffed inside tender baby artichokes. It’s the perfect dish to impress your guests at a dinner party or to enjoy as a special treat for yourself.

Ingredients:

• 6 baby artichokes
• 200g of mixed mushrooms (such as shiitake, oyster, and cremini)
• 100g of foie gras
• 1 shallot, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup of white wine
• 1/4 cup of chicken broth
• 1/4 cup of heavy cream
• Salt and pepper to taste
• Olive oil

Preparation:

1. Prepare the Artichokes:

1. Trim the stems of the baby artichokes and remove the tough outer leaves.
2. Cut off the top third of each artichoke and use a spoon to scoop out the choke in the center.
3. Place the artichokes in a bowl of water with lemon juice to prevent discoloration.

2. Prepare the Filling:

1. Heat a bit of olive oil in a pan over medium heat.
2. Add the shallot and garlic, and sauté until softened.
3. Add the mixed mushrooms and cook until they are golden brown.
4. Deglaze the pan with white wine and chicken broth, and simmer until reduced by half.
5. Add the foie gras and heavy cream, and cook until the foie gras has melted and the sauce has thickened.
6. Season with salt and pepper to taste.

3. Stuff the Artichokes:

1. Preheat your oven to 180°C.
2. Fill each artichoke with the mushroom and foie gras mixture, pressing it down gently to ensure it is well-packed.
3. Place the stuffed artichokes in a baking dish and drizzle with olive oil.
4. Cover the dish with aluminum foil and bake for 20 minutes.
5. Remove the foil and bake for an additional 10 minutes, or until the artichokes are tender.

Once the artichokes are cooked through, remove them from the oven and let them cool slightly before serving. These Alcachofas Baby Rellenas de Setas y Foie are best enjoyed hot, with a glass of white wine to complement the rich flavors of the dish. Bon appétit!

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